Tomato-Cumin Vegetarian Mexican Rice

Toast long-grain rice before a covered simmer in vegetable broth, then rest it off the heat before fluffing.

Ingredients

Rice

• 1.5 cups long-grain white rice
• Water for rinsing
• 3 tbsp oil, or a total of 3 tbsp oil and butter
• 1/4 cup finely diced onion
• 2 garlic cloves, minced
• 2 tbsp tomato paste, or 1/3 cup tomato sauce
• 2.5 cups vegetable broth
• 1 tsp salt
• 1/2 tsp ground cumin

Optional additions and serving

• 1 small jalapeño, diced
• A handful of frozen peas and carrots
• Chopped cilantro
• 1 tsp vegetarian tomato bouillon, or a pinch of smoked paprika
• 1 can black beans, drained
• Avocado and lime for serving, optional

Instructions

1. Drain the rinsed rice. Rinse in a strainer under cool water and let excess water drain away. Heat the measured oil or oil-butter mixture in a lidded pot over medium heat.
2. Toast before adding liquid. Stir the rice in the fat for 4-6 minutes, until some grains take on a light golden color. Add onion and optional jalapeño for 2 minutes. Stir in garlic and tomato paste or sauce for another 30-60 seconds.
3. Simmer covered. Add broth, salt, cumin and optional bouillon or paprika. Bring to a boil, stir once, cover and lower the heat. Cook for 18-20 minutes without repeatedly lifting the lid.
4. Prepare add-ins separately. If using frozen vegetables, cook them according to their package rather than relying only on the rice's residual heat. Warm the drained black beans if using.
5. Rest and combine. Remove the covered pot from the burner for 5 minutes. Fluff with a fork, then fold in the hot vegetables, beans and cilantro. Add avocado and lime when serving if desired.

Notes

• The source record names Jordan in a Chef channel and describes a Rick Bayless-inspired technique; this is not represented as a verified Rick Bayless recipe.
• Choose vegetable broth and confirm that tomato bouillon is meat-free; a tomato label alone does not establish that. Use oil without butter for the vegan version.
• Rice texture depends on grain type and the pot lid. The recorded 2.5 cups broth is retained; consult the rice package if using a materially different rice.
• Check packaged broth and bouillon for wheat, milk and other allergens.

Storage

Refrigerate leftovers in shallow covered containers at 40°F or below within 2 hours of cooking or preparation, or within 1 hour when the surroundings exceed 90°F. Use within 3-4 days. Reheat to 165°F throughout, adding a little water or the recipe liquid if needed; use a thermometer rather than time alone. Freeze cooled rice in shallow meal-sized portions; thaw in the refrigerator or reheat safely from frozen.

USDA cooling, storage and reheating guidance.

Attribution

Saved attribution: Jordan (Chef channel), with Rick Bayless-inspired technique; independently written adaptation.

These directions are independently written for a personal recipe collection. They are not the credited creator's text or endorsement, and no claim of physical recipe testing or additional reuse license is made.